Killarney

<h3>Guests were treated to a decadent eight-course dining experience at the luxury four-star Cahernane House Hotel on Friday night.</h3>
‘A Taste of Cahernane’ saw guests enjoying a spectacular new menu prepared by the new Executive Head Chef, Cormac Vesey and his talented culinary team.
On arrival, guests enjoyed a Massotina Prosecco reception in the Drawing Room, which was kindly sponsored by ‘Classic Drinks’ before taking their seats in the 2-AA Rosette, Herbert Restaurant.
The evening provided Cormac Vesey the opportunity to showcase the new culinary offering at Cahernane and gave diners the chance to experience his food in an elegant and relaxed setting. Each of the courses were beautifully presented and executed and ultimately each dish was a celebration of the best locally produced seasonal produce.
The tasting menu began a with an Amuse Bouche of Duck &amp; Crab Tartlet which was served with a Seaweed Tapioca. Next came an elegant Venison Tartare which was combined with smoked chestnut, fruity blackberry and golden beetroot and was paired with a fabulous red wine, Mourgues du Gres &#8216;Galets&#8217; Rouge from the Rhône Valley.
A Smoked Gubbeen Ravioli with Wild Mushroom Consommé, Hen of the Woods was both interesting and surprising. The ravioli had a very delicate smoky taste which was perfectly complemented by the woody, earthy flavours of the wild, Hen of the Woods Mushroom. Diners had some unexpected table entertainment too as the Consommé, was poured from a ‘duck decanter’ which was designed and made by Irish tableware and cutlery brand, Newbridge Silverware. A buttery and creamy Chardonnay called Maison Edoaurd Delaunay Bourgogne Chardonnay was the perfect pairing wine for this dish.
The fish dish was Poached Monkfish served with Jerusalem Artichoke, Celeriac, Seaweed Butter and was paired with Domaine Gautheron Vielles Vignes Chablis. It was beautifully seasoned and balanced and tasted of the sea itself.
Next, came a sublime Dry Aged Beef served with Winter Chanterelle, Soubise and Potato Pavé. Chateau Ramage la Batissee Haut Médoc with its rich fruits and full body was the perfect accompaniment to the beef.
Caramelised Apple Terrine, Killahora Pom’O Sorbet was served with a dessert wine, Seifried &#8216;Sweet Agnes&#8217; Late Harvest Riesling. The final dessert was a chocolate lover&#8217;s dream as a rich Dark Chocolate Crémeux made with local Liberator Port ‘n’ Peat Whiskey came to the table. The sweet dish was evocative of the festive season with its indulgent flavours and rich whiskey hints, much to the delight of the maker of The Liberator Whiskey, Maurice O’Connell who was in attendance at the dinner with his wife, Francesca. The complete culinary experience finished with homemade Petit Fours, served with teas and coffee.
<h3>Culinary Signature</h3>
Cormac is putting his own culinary signature on the 2-AA Rosette Herbert Restaurant which is famous for serving up some of the finest cuisine in the southwest of Ireland, with the kitchen producing consistent, beautiful plates of food.
His focus on food provenance and seasonal ingredients lies at the heart of everything he does and is the cornerstone of his cooking.
“For me great food is made with great produce, it’s about knowing where it comes from, how it’s grown or produced. The passion and care that goes into creating premier produce is reflected in the final plate of food, so it’s essential that the raw materials that come into my kitchen are of the very highest standards. Cooking with the seasons allows me to find the best that nature offers, what could be better than locally foraged mushrooms or herbs picked just a few hundred metres from my kitchen door? Great food is a celebration of the seasons, it’s when the ingredients should be allowed to sing &#8211; even something as simple as in season mushrooms, winter cabbage or hand foraged herbs can be the star on the plate.”

Simply sensational tasting menu at the Cahernane

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